Friday, January 29, 2010
Grilled Herbed Pork Neck
It's been ______________ since my last confession (can't be bothered trying to remember).
I've been hit by...
...no, not a disco stick.
I've been hit by a lazy stick.
I have not been cooking lately.
When I cooked, it's so simple I couldn't be bothered to take pictures.
When I took pictures, I couldn't be bothered to style it.
I have even been too lazy to try some new and exciting establishments.
This lazy stick, it's gigantic.
This ridiculously simple dish was not a product of my recent sloth.
This was one of the dishes I made when I still had the heart to think of what to cook, cascade the meat beautifully on a little place, took a photograph of it in more than just one "pose", and scattered the ingredients around it as a (desperate) form of "food styling".
Although it's not much, it'd be better than my recent serial local fast food/charchanteng spread.
- 1/2 lb pork neck (rinse, pat dry, leave them whole)
- salt, black pepper, dry mixed herbs (rosemary, thyme, sage, oregano)
- additional lemon zest and a bit of lemon juice would be fantastic
Preheat oven to 250C, rub pork neck large pieces with salt, pepper, herbs and lemon zest generously, place them on baking sheet, grill until golden. Take them out of the oven, slice thinly and serve.
Pork neck is really a forgiving meat due to its high fat content, get them a bit charred to get tasty crispy bits. Never worry about overcooking them (but of course not up to the point where all you got is a couple chunks of charcoal). They'll remain juicy.